Name: ASIAN HIBACHI BUFFET
Type: Permanent Food Service
Address: 1500 W 49 St, Hialeah, FL 33012
License #: 2312786
Total inspections: 2
Last inspection: 09/23/2014
Basic - Accumulation of debris in three-compartment sink.
Basic - Accumulation of debris inside warewashing machine.
Basic - Bowl or other container with no handle used to dispense food.
Basic - Cutting board has cut marks and is no longer cleanable.
Basic - No conspicuously located ambient air temperature thermometer in holding unit.
Basic - No handwashing sign provided at a hand sink used by food employees.
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
High Priority - Nonfood-grade containers used for food storage - direct contact with food.
High Priority - Raw animal food stored over/with ready-to-eat food in walk-in freezer - not all products commercially packaged.
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Intermediate - Encrusted material on can opener blade.
Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Counter top
Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. New equipment was added, no plan review: reach in cooler and grill
Intermediate - No probe thermometer provided to measure temperature of food products.
Intermediate - No soap provided at handwash sink.
Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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